Newburn Bakehouse by Warburtons launches new Farmhouse Loaves and Soft Round Rolls

Gluten Free

Newburn Bakehouse by Warburtons has developed a new range of ‘Free From’ loaves and rolls. As well as being gluten and wheat free, the White, Brown and Seeded Farmhouse Loaves and Soft White and Seeded Rolls are now dairy free for the first time. The products have a new recipe, larger pack size and a refreshed look, with the same great taste consumers expect of all Warburtons’ ranges.

One in 100 people in the UK are affected by coeliac disease and other intolerances, and 55% of purchasers are also buying gluten, wheat and dairy free products as part of a lifestyle change*. The new range is tailored to meet the needs and growing demands of its consumers. By introducing a more varied Farmhouse range, now with dairy free ingredients, Newburn Bakehouse by Warburtons continues to be at the forefront of the Free From market.

Chris Hook, Director, Newburn Bakehouse Free From, said: “As the consumption of Free From food becomes more widespread, consumers should not have to compromise on the great taste and quality they expect. In the creation of our new loaves and rolls, the bakers at our dedicated  free from bakery in Newburn, Newcastle,  have used their years of experience and specialist techniques to ensure that the authenticity, great taste and high quality of Warburtons’ bread continue to reach families across the UK.”

The range is now low in saturated fat, in larger 560g pack sizes and the Brown and Seeded Farmhouse Loaves and Soft Seeded Rolls are high in fibre. They are high in calcium and provide a good source of iron – which is an important consideration for those diagnosed with coeliac disease.

These new Loaves and Rolls replace Newburn Bakehouse by Warburtons current 400g loaves and sub rolls in-store and will be available on the ‘Free From’ aisles in all major supermarkets. The range is all baked by Warburtons’ experts in a dedicated gluten, wheat and dairy free bakery in Newburn, Newcastle.

* You Gov, Understanding food allergies and intolerances – the consumer viewpoint, 2014